Ingredients with Measurements:
- 1 package of Mi Goreng noodles
- 1 block of firm tofu, cut into small cubes
- 1 cup of sliced mushrooms
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of brown sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped green onions
- 1 lime, cut into wedges
Special Equipment Needed:
- Wok or large skillet
- Tongs or spatula
Step-by-Step Instructions:
1. Cook the Mi Goreng noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the minced garlic and sauté for 30 seconds until fragrant.
4. Add the cubed tofu and sliced mushrooms to the wok and stir-fry for 3-4 minutes until the tofu is golden brown and the mushrooms are tender.
5. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, and black pepper.
6. Pour the sauce over the tofu and mushrooms and stir-fry for another 2-3 minutes until the sauce is evenly distributed.
7. Add the cooked Mi Goreng noodles to the wok and toss with the tofu and mushroom mixture until everything is well combined.
8. Garnish with chopped green onions and lime wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 425
- Fat: 16g
- Carbohydrates: 56g
- Protein: 18g
- Fiber: 3g
- Sodium: 1200mg
Substitutions for ingredients:
- Instead of tofu, you can use chicken, beef, or shrimp.
- Instead of mushrooms, you can use any other vegetables you like such as bell peppers, carrots, or broccoli.
Variations:
- Add a beaten egg to the wok and scramble it with the tofu and mushrooms for a protein boost.
- Add some chili flakes or Sriracha sauce for a spicy kick.
- Use udon noodles instead of Mi Goreng noodles for a different texture.
Tips and Tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture in the wok.
- Don't overcook the noodles or they will become mushy.
- Use tongs or a spatula to toss the noodles and vegetables together to prevent them from sticking to the wok.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
- Serve the Mi Goreng with Tofu and Mushrooms in individual bowls with lime wedges on the side.
Garnishes:
- Chopped green onions and lime wedges
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested Side Dishes:
- Steamed broccoli
- Mixed greens salad with a ginger dressing
Troubleshooting Advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok to loosen them up.
Food Safety Advice:
- Make sure to cook the tofu and mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
- Mi Goreng is a popular Indonesian dish that consists of stir-fried noodles with vegetables and protein.
Flavor Profiles:
- Savory, umami, slightly sweet, and tangy
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Indonesian